January 24, 2007Strict Vegan Ethics, Frosted With Hedonism
By JULIA MOSKIN
ISA CHANDRA MOSKOWITZ, a vegan chef, does not particularly like to talk about tofu. Ditto seitan, tempeh and nutritional yeast.

“I think vegan cooks need to learn to cook vegetables first,” she said
last week during a cupcake-baking marathon. “Then maybe they can be
allowed to move on to meat substitutes.”